Wednesday, September 19, 2012


So a few days ago I took out one of the grass fed chuck roasts that were a part of my bulk beef order with the intention of making a roast.  Well, I'm going to Chicago for the weekend tomorrow and this thing took about 3 days to thaw, so, no roast for me.

Instead, I made meatballs!  And man, there really IS a difference between grain and grass fed beef.  These meatballs were so full of flavor, and not dry at all.  I had to stop after 3, I could have gorged on those things.

  • 2# grass fed chuck roast, cut into chunks (if you don't have grass fed, use what you've got)
  • 1.5 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp ground sage
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Dash of cayenne pepper (optional)
  • 1T olive oil
  • 1 egg
Preheat oven to 400.

Take your chunks of roast and toss them a handful at a time into the food processor and pulse until it's ground like hamburger meat.

In a large bowl, combine everything and mix together.  Form the balls (I used a large cookie scoop and ended up with 20 meatballs) and put on a rimmed baking sheet.  Now these will be wet, but don't worry, they won't fall apart.

Bake for 20 minutes.

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